seared rabbit with rosemary potatoes

Ingredients

• Servings: 6
• 6 potatoes, peeled and sliced 1/4 inch thick
• 2 onions, peeled and thinly sliced
• 5 sprigs rosemary, leaves stripped and finely chopped
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper to taste
• 1 (4 pound) rabbit, cleaned and cut into pieces
• 1 onion, diced
• 1 tablespoon chopped green olives
• 10 leaves fresh sage
• 1 teaspoon chopped fresh marjoram
• 6 baby artichokes, tips trimmed and tough outer leaves removed
• 1 teaspoon tomato paste
• 1 bunch fresh parsley, minced
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. season to taste with salt and pepper; spread into a large, shallow baking dish.
• bake potatoes in the preheated oven until tender, about 45 minutes.
• meanwhile, heat olive oil in a large skillet over high heat. cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. reduce heat to medium-low, cover and simmer for 30 minutes.
• stir artichokes, tomato paste and parsley into skillet with rabbit. replace cover and simmer until artichokes are tender, about 15 minutes. serve with rosemary potatoes.